Keto Sri Lankan Chicken Curry with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Sri Lankan curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 tablespoons Coconut aminos
• 1 can Full-fat coconut milk
• 1 tablespoon Lime juice
• 4 cups Cauliflower rice
• to taste Salt
• to taste Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F/175°C). Add the 2 tablespoons of coconut oil and let it heat until shimmering, about 1 minute.
2. 2Add the 1 medium chopped onion to the pot and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the 3 cloves of minced garlic and the 1 inch of grated ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the 2 tablespoons of Sri Lankan curry powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder to the pot. Stir constantly for 1 minute until the spices are fragrant.
5. 5Add the 1.5 lbs of chicken thighs to the pot. Cook, turning them occasionally, until they are lightly browned on all sides, about 5-7 minutes.
6. 6Pour in the 2 tablespoons of coconut aminos and the 1 can of full-fat coconut milk. Stir to combine everything in the pot. Bring the mixture to a gentle simmer.
7. 7Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
8. 8Stir in the 1 tablespoon of lime juice. Taste the curry and add salt and black pepper as needed until it tastes just right.
9. 9Serve the hot chicken curry immediately over the 4 cups of cauliflower rice.

Substitutions

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